Easy Creamed Corn with Basil

Easy Creamed Corn with Basil is a summer staple in our house. These sweet kernels are just barely simmered in a sauce made from silky mascarpone cheese, a little half and half and not much else. Add a sprinkle of fragrant basil and you've got a simple, supremely summery side!

Prep Time 15

Cook Time 10

Total Time 25

Servings as a side

Ingredients

1 tablespoon unsalted butter
2 shallots finely diced (or 1/2 a yellow onion)
2 garlic cloves minced
4 cups fresh corn cut from the cob (about 5 -6 ears), or frozen and thawed
4 ounces mascarpone or cream cheese
1/2 cup half and half or milk
Kosher salt and freshly cracked black pepper
15 basil leaves cut into thin ribbons

Instructions

Melt the butter in a large skillet set over medium-high heat. Add the shallots and garlic and cook until translucent, about 2 minutes.
Add corn and cook, stirring often, until the corn is just cooked through, about 5 minutes.
Stir in mascarpone and milk and cook until cheese melts and forms a sauce, about 3 minutes.
Season to taste with salt and pepper. Turn off heat, stir in basil and serve.